Light Bites
Italian
ItalianMargherita Flatbread
A quick pizza-style flatbread that climbs from a shop-bought base with passata and value mozzarella to a homemade dough topped with buffalo mozzarella, San Marzano tomatoes and fresh basil.
Vegetarian
Nut-free
Better version
A part-baked pizza base with a quick garlic tomato sauce, sliced mozzarella and fresh basil.
Per serving£2.45
Total cost£4.90
Time24 min
Ingredients for 2
- 2 part-baked pizza bases
- 200 g tinned chopped tomatoes
- 1 clove garlic , crushed
- 1 tbsp olive oil
- 125 g mozzarella ball , sliced
- 15 g fresh basil , leaves picked
- 1 pinch caster sugar
- sea salt and black pepper , to taste
Method
- Heat the oven to 230C with a baking tray inside.
- Simmer the chopped tomatoes with the garlic, half the oil, the sugar and seasoning for 5 minutes until thickened, then crush smooth.
- Spread the sauce over the bases and top with the sliced mozzarella.
- Bake on the hot tray for 10 to 12 minutes until golden and bubbling.
- Scatter with fresh basil and drizzle with the remaining olive oil before serving.
Equipment
The three ways, side by side
Budget
A ready-made flatbread with passata, dried oregano and grated value mozzarella.
Better
A part-baked pizza base with a quick garlic tomato sauce, sliced mozzarella and fresh basil.
Ultimate
Homemade flatbread dough with crushed San Marzano tomatoes, torn buffalo mozzarella and basil oil.
